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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein27% · 54g
Carbs30% · 62g
Fat43% · 39g
7g
Fiber
1130mg
Sodium
6.8g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
89th pctl
More protein than 89% of 1,474 meals
Protein density
6.8g /100cal
Leaner than 89% of meals
vs Pork average
16% lighter
This800
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Potatoes
Asparagus
Brussels Sprouts
Fig Jam
Chives
Chicken Demi-Glace
Herbes de Provence
Chicken Cutlets
Prosciutto
Shallot
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain.Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)
2
While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer; cook until browned and crispy, 2-3 minutes per side. TIP: If prosciutto starts to brown too quickly, reduce heat to medium. Turn off heat; transfer prosciutto to a paper-towel-lined plate. Wipe out pan.
3
Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot (all for 4 servings). Finely chop chives.
4
Pat chicken* dry with paper towels; season all over with half the herbes de Provence (all for 4 servings), salt, and pepper.Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly.Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper.Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 12-14 minutes. Transfer chicken to a cutting board.
5
To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1-2 minutes.Reduce heat to low and whisk in ¼ cup water (½ cup for 4), jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1-2 minutes more.
6
Slice chicken crosswise.Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain.Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)
2
Step 2
While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer; cook until browned and crispy, 2-3 minutes per side. TIP: If prosciutto starts to brown too quickly, reduce heat to medium. Turn off heat; transfer prosciutto to a paper-towel-lined plate. Wipe out pan.
3
Step 3
Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot (all for 4 servings). Finely chop chives.
4
Step 4
Pat chicken* dry with paper towels; season all over with half the herbes de Provence (all for 4 servings), salt, and pepper.Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly.Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper.Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 12-14 minutes. Transfer chicken to a cutting board.
5
Step 5
To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1-2 minutes.Reduce heat to low and whisk in ¼ cup water (½ cup for 4), jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1-2 minutes more.
6
Step 6
Slice chicken crosswise.Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.
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HelloFresh's Herbed Chicken with Roasted Brussels: 800 calories, 54g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan. makes Herbed Chicken with Roasted Brussels one of the prepared options in 's rotating weekly lineup. The serving delivers 800 calories alongside 54g of protein, placing it at about 40 percent of a typical daily calorie goal.
Brussels, officially the Brussels-Capital Region, is a region of Belgium comprising 19 municipalities, including the City of Brussels, which is the capital of Belgium. The Brussels-Capital Region is located in the central portion of the country. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
800Calories
54gProtein
62gCarbs
39gFat
7gFiber
1130mgSodium
Daily calorie contribution40% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Herbed Chicken with Roasted Brussels?
Herbed Chicken with Roasted Brussels contains 800 calories and 54 g of protein per serving, portioned as HelloFresh's Herbed Chicken with Roasted Brussels: 800 calories, 54g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Herbed Chicken with Roasted Brussels?
Herbed Chicken with Roasted Brussels is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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